Peach and Raspberry (this time)
I really recommend blanching the peaches (nectarines, apricots, whatever) in boiling water for about 30 seconds. This will make peeling them SO much easier!
Peel 4-5 lbs of fruit
4-5 lbs of seasonal fruit (rhubarb in Spring, apricots in Summer, berries in Fall, apple and pear in the Winter)
1 orange zest
1/2 cup sugar (brown, coconut, raw, mix and match)
2 T cornstarch
pint of berries (if using stone fruit)
1 1/2 cups flour (I use gluten free)
1 cup sugar (brown works nicely)
1/4 t salt
1 cup oats
1/2 lb cold butter, cubed (I use vegan Earth Balance)
bring a large pot of water to a boil
Butter casserole dish
Immerse the fruit into the boiling water for 30 seconds (can do this in batches, let cool before peeling)
Meanwhile make the crumble topping by combing all ingredients into a mixer and pulsing until it forms a thick/crumbly/pea consistency. Set aside.
Back to the fruit...
Peel and chop the fruit
Combine with the remaining ingredients in a large bowl
Mix well and let sit for a few minutes
Pour into a greased baking pan
Evenly sprinkle the topping over the fruit
Bake for about 1 hour
allow to cool and set a bit before digging in
ready for the best part- the buttery crumble!
LOOK- even enough left to make a little guy for someone special :)